Pumpkin pie with sultanas

Pumpkin pie with sultanas


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About this recipe: This is a great way of making use of any leftover pumpkin at Halloween. A shortcrust pastry case is baked with a spiced pumpkin and sultana filling. Enjoy with freshly whipped cream.


Serves: 8 

  • Shortcrust pastry
  • 125g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 60g butter
  • water, as needed
  • Filling
  • 500g cooked and mashed pumpkin
  • 200g sugar (brown or caster)
  • 3 eggs, beaten
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 500ml milk
  • 80g sultanas

Prep:20min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hr35min 

  1. To make the pastry: In a food processor, pulse the flour, salt, baking powder and butter until the mixture resembles coarse crumbs. Continue to pulse with just enough water to get the dough to come together. Press into a flattened disc and wrap in cling film. Chill for 30 minutes.
  2. Roll the pastry out on a lightly floured surface and use to line a deep pie dish. Flute the edges with thumb and finger. Prick the base of the pastry case with a fork.
  3. To make the filling: Combine the pumpkin, sugar, eggs, spices, milk and sultanas together in a bowl. Pour into pastry case and bake in 220 C / Gas 6 oven for 10 minutes. Reduce oven temperature to 180 C / Gas 4 and continue to bake until a knife comes out clean when inserted into the centre.

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